Instant Pot Classic Pot Roast | Boneless Chuck Roast Recipe
Pot roast is a classic, family favorite. This version is prepared in an Instant Pot for tender, juicy flavor in a short amount of time. Follow the recipe exactly, or include additional ingredients like your favorite vegetables. Build your flavor story and use the Instant Pot to make it happen.
For complete cooking instructions:
Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper
Recipe provided by Mike Vrobel, DadCooksDinner.com
Learn more about the Chuck Roast:
~~ If it's not CERTIFIED, it's not the best. ~~
#instantpot #beef #CertifiedAngusBeef
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website:
How to Make Pot Roast in Your Instant Pot
Pot Roast is a classic Sunday dinner, and it's also the *perfect* dish to make in an Instant Pot, without heating up your house! Join Jenn & Barbara from Pressure Cooking Today to get all of our tips and tricks!
This recipe works with an #InstantPot or ANY other brand of electric pressure cooker, including the #NinjaFoodi #Zavor or #PowerPressureCooker.
Ingredients
3 pounds beef chuck roast, about 2.5 inches thick, cut into 3 equal pieces
Salt and freshly ground pepper, for seasoning
1 tablespoon vegetable oil
2/3 cup diced onion (I used frozen)
3 1/2 cups water*
3 teaspoons beef base or 3 beef bouillon cubes*
1 tablespoon tomato paste
1 bay leaf
About 10 small new potatoes, optional
3 large carrots, cut into 2-inch pieces, optional
1/2 cup all-purpose flour
1/2 cup cold water
Get the full recipe directions here:
Is your pot roast frozen? Our from-frozen recipe uses only 3 ingredients:
#instantpotroast #instantpotdinner #instapot #instantpotrecipe #instantpotmeal #pressurecook #pressurecooker #electricpressurecooker #pressurecooking #instantpotpotroast
THIS Pot Roast is Better Than Beef Bourguignon
I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: / Amazon:
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
PROBE THERMOMETER:
DUTCH OVEN:
BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
4qt NONSTICK:
POTATO MASHER:
DIGITAL SCALE:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
FAVORITE PEELER:
**As an Amazon Associate I earn from qualifying purchases**
*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme
Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Before searing, dry beef very well on all sides with a towel.
Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.
Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.
Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.
Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.
--
Adam Ragusea's Pot Roast with Mashed Baked Potatoes:
*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream
Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.
Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.
CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise
#potroast
Instant Pot 3-Ingredient Rump Roast
Instant Pot 3-Ingredient Rump Roast is an easy beginner recipe for the Instant Pot. Beef pot roast is cooked until tender in the electric pressure cooker. If desired you can also make carrots and potatoes with the roast.
Get the Instant Pot 3-Ingredient Rump Roast printable recipe card here:
If you would like to see more recipes like Instant Pot 3-Ingredient Rump Roast SUBSCRIBE to my channel:
Join my 365 Days of Instant Pot Recipes Facebook Group to get more recipes and to help you with any questions you have!
Would you like to see another Instant Pot recipe video?
Instant Pot Tuscan Chicken Pasta:
Instant Pot Chicken Ranch Spaghetti:
I used a 6 quart Instant Pot Duo 60 7 in 1*: (*this is an affiliate link)
Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!
Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can!
How to Make Pressure Cooker Pot Roast
Elle shows Bridget how to make an easy, tender pot roast in the pressure cooker.
Get the recipe for Pressure Cooker Pot Roast:
Buy Our Winning Pressure Cooker:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Instant Pot Pot Roast Recipe
This is the best juicy and tender Instant Pot Pot Roast recipe made with beef chuck roast, potatoes, carrots, and gravy!
Get the Recipe:
More Instant Pot Recipes:
Instant Pot Chicken Wings:
Instant Pot Boneless Short Ribs:
Instant Pot Orange Chicken:
Instant Pot Pasta with Alfredo Sauce:
Instant Pot BBQ Pulled Chicken:
Let's Connect:
Website:
Instagram:
Facebook:
Pinterest: